I love cooking with my friend Alexandra because we really “jam” out the concept. After some discussion, we decided to marinate the shrimp without any sourness (like lemon or wine) just chilli flakes, olive oil, garlic and sea salt, this way the lemon of the risotto would provide the tangy kick. No need to double clutch.

 

The result was incredible, and the picture barely does it justice. Each element, the risotto, the shrimp, the aspargus, gave its own flavour and texture, no overstepping, no competing, just complimenting. In other words, the perfect threesome.

 

I’ll be making this dinner again soon, for sure. (Note: If you buy less shrimp, you can make a romantic dinner for two with leftover risotto. This recipe served six people, with two shrimp each. Utterly satisfying and perfectly portioned (ie, no gluttony hangover.)

 

For the Grilled Components

 

Ingredients
12 Tiger Shrimp, rinsed, peeled and deveined
2-3 tablespoons olive oil
pinch hot chilli flakes
a handful of chopped parsley (optional)
2 cloves garlic coarsely chopped
A bunch aspargus, thickish, washed and stems trimmed

 

Marinate shrimp in oil, chilli and garlic and parsley. Set aside. Do the same with aspargus, trimming off ends and tossing in olive oil and sea salt (lots of it.)

 

 

 

For the Lemon Risotto

 

I adapted this recipe from www.smittenkitchen.com who adapted it from Bon Appetit. I made only a few small changes, like choosing organic stock and reducing the amount of butter.

 

Ingredients

 

6-8 cups organic chicken broth (the original called for canned, but I just mix organic stock with water, two to one, to save pennies)
2 tablespoons butter (the original was 3 1/2, but this seemed unnecessary)
1 1/2 tablespoons olive oil
2 large shallots, chopped
2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tablespoons chopped fresh parsley
2 tablespoon chopped chives
2 tablespoons fresh lemon juice (I increased this to 3, for more lemony kick and I think 4 would be okay too.)
4 teaspoons grated lemon peel

 

Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and saute until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes.

 

When the risotto is five minutes from being done, preheat your barbeque to medium.

 

When the risotto is done, stir in cheese and remaining 1 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper.

 

Let risotto sit while you cook the asparagus and shrimp. Cook the shrimp until each side is bright pink (3 minutes a side.) Aspargus can be cooked at this time as well, though if you like your veggie more salty and charred, put them on early, like when you first turn on the grill.

 

On a plate, serve a cup or the risotto, laying on top two grilled shrimp and two or three aspargus. Sprinkle with extra parmesan. Wow!!